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Syzygium Aqueum) and Chappathikalli (Opuntia Ficus-Indica

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Syzygium Aqueum) and Chappathikalli (Opuntia Ficus-Indica INTERNATIONAL JOURNAL FOR RESEARCH IN EMERGING SCIENCE AND TECHNOLOGY, VOLUME-2, ISSUE-10, OCT-2015 E-ISSN: 2349-7610 Study on Phytochemical and Antioxidant Properties of Water Apple (Syzygium aqueum) and Chappathikalli (Opuntia ficus-indica) 1 2 3 4 5 Nallakurumban. B , Suja.N , Vijayakumar.A , Pushpa , G and Geetha. P.S . 1Assistant Professor, Dept. of Family Resource Management, HSC&RI, TNAU, TN, Madurai.India. 2General Manager, Avin (Dairy products), Virudhunagar, TN, India. 3Assistant Professor, Krishi Vigyan Kendra, TNAU, Thirupathisaram, Kanniyakumari, TN, India. 4Dean, HSC&RI, TNAU, Madurai, TN, India. 5Assistant Professor, Dept. of Differently Abled studies, HSC&RI, TNAU, TN, Madurai, India. ABSTRACT The aim of this study is to determine the phytochemical and antioxidants properties, moisture, protein, fat, ash, crude fibre, acidity, TSS, pH and calcium content of wild fruits namely water apple (Syzygium aqueum) and chappathikalli (Opuntia ficus- indica) and it was collected from Kodaikanal hills, Tamilnadu, India. The total phenolic contents from water apple and chappathikalli fruits extract, determined following the Folin-ciocalteu assay were found in the range of 28.80 –30.70 mg/100g and 55.40 to 55.10 mg/100g. The total flavonoids, antioxidant activity and vitamin C contents from water apple (Syzygium aqueum) and chappathikalli (Opuntia ficus-indica) fruit extract were found in the range of 62.03 to 62.07µg/g and 69.50 to 69.51 144.50 µg/g, 144.50 to 138.40 to 144.50 mg AAeq/100g and 39.00 39.02 mg AAeq/100g and 13.06 to 13.08 mg/100g) and 30.00 to 30.03 mg/100g respectively. Whereas, the other chemical constituent’s moisture in the range was 91.70 g%, protein 0.31g%, fat 0.29 g%, Ash 1.24g%, Crude fibre 1.37g%, Acidity 0.07 g%, TSS 2.3 bx, pH 4.14 and calcium 0.64mg in water apple. The moisture content in chappathikalli ranged was 83.25 g%, protein 0.52g%, fat 0.38g%, ash 1.98g%, crude fibre 0.89g%, acidity 0.05g%, TSS 6.4bx, pH 4.28 and calcium 18.02mg respectively. Key words: Wild fruits, phytochemical, antioxidant, total phenols, vitamin C. 1. INTRODUCTION to possibly be native to Mexico. Some of the common English Water Apple (Syzygium samarangense) is a species in the names for the plant and its fruit are Indian fig opuntia, barbary Myrtaceae, native to Philippines, Indonesia and Malaysia. fig, cactus pear, spineless cactus, and prickly pear, although Common names include wax apple, love apple, java apple, this last name has also been applied to other less Chomphu (in Thai), Bellfruit (In Taiwan), jambu air (in common Opuntia species. Prickly pear is widely cultivated Indonesian), water apple, mountain apple, jambu air (“water and commercially used in juices, jellies, candies, teas, and guava” in Malay), wax jambu, Rose apple, bell fruit, makopa, alcoholic drinks. American Indians used prickly pear juice to tambis (Philippines), and chambekka in Malayalam and jumbu treat burns, and prickly pear has a long history in traditional (Sri Lanka). There are many varieties of water apple in the Mexican folk medicine for treating diabetes. Its use in treating world. The most popular varieties of water apple in diabetes, lipid disorders, inflammation, and ulcers, as well as Kodaikanal are Rose water apple (Syzygium samarangense). its other pharmacologic effects, have been documented. Its pulp is crisp and watery, hence the name watery apple. However, there is limited clinical information to support these Opuntia ficus-indica is a species of cactus that has long been a uses. Having a diet rich in fruits will be able to provide some domesticated crop plant important in agricultural economies protection against the common diseases such as cardiovascular throughout arid and semiarid parts of the world. It is thought diseases, cancers and other age-related degenerative diseases VOLUME-2, ISSUE-10, OCT-2015 COPYRIGHT © 2015 IJREST, ALL RIGHT RESERVED 18 INTERNATIONAL JOURNAL FOR RESEARCH IN EMERGING SCIENCE AND TECHNOLOGY, VOLUME-2, ISSUE-10, OCT-2015 E-ISSN: 2349-7610 (Scalzo et al., 2005). Evidence shows that free radicals are The chemicals and reagents used for the study were both responsible for the damage of lipids, proteins, and nucleic acid Analytical Reagent, Laboratory Reagent and Guaranteed in cells could lead to these common diseases (Alothman et al., Reagent (GR) grade. Chemicals such as acetone, methanol, 2009a). Recent studies showed that frequent consumption of hydrochloric acid, ferric chloride, ferrous sulphate, sodium fruits and vegetables can reduce the risk of stroke and cancer acetate and acetic acid were obtained from Madurai chemical which is related to the antioxidant micro constituents laboratory. contained on the plant parts. Different fruits will exhibit different capacities due to the presence of different dietary 2.1.6. Proximate analysis antioxidants, such as vitamin C and E, carotenoids, flavanoids, Two fruits were sliced into small portions, and were arranged and other phenolic compounds (Saura-Calixto and Goni, on an aluminum foil, then; the samples were placed inside the 2006). oven at 63°C for 48 hours. After 48 hours, the fruits were dried. The dried fruits were then blended into a powder form 2. MATERIALS AND METHODS using a blender (Multipro, Kenwood, Japan). The powder was 2.1. Materials used for ash, fat, protein and fiber analysis. The moisture 2.1.1. Study Area content was measured using an oven method according to The study was carried out in different areas of Tamil Nadu Association of Official Analytical Chemists (AOAC such as Kodaikanal, Ooty, Sirumalai hills, Kutralam, International) standard. The Kjeldahl method was used for Thadiyankudisai, and Oothu were selected for this study. protein determination and the Soxhlet method was used for the Based on the fruits availability the above mentioned areas fat content. The determination of fiber was based on the were selected for this project (Fig.1). method by Lees (1968). For ash content, the sample was weigh and transfer to a muffle furnace at 550°C until a white 2.1.2. Design of the study or light grey ash is obtained. Three replications of all of these The design of the study is collection of wild fruits from the measurements were carried out. wild areas and assesses the phytochemical and antioxidant properties of wild fruits (Fig. 2). 2.2. Methods 2.1.3. Collection of wild fruits 2.2.1. Estimation of moisture Two wild fruits were surveyed and collected for the analysis The moisture content of the sample was estimated by hot air of phytochemical and antioxidant properties and also other oven method as per the procedure given by AOAC (1995). chemical constituents such as moisture, protein, fat, ash, crude The sample was dried at 110o and the drying was continued till fibre, Total Soluble Solids (TSS), pH, Acidity, Ascorbic acid, a constant reading was obtained. The moisture content was etc. expressed as percentage. The locally available wild fruits such as water apple (Syzygium W2 – W3 aqueum) and Chappathikalli (Opuntia ficus-indica), were % of moisture = X100 collected from the Kodaikanal, Oothu, Thadiyankudisai and content W2 – W1 Sirumalai etc. 2.2.2. Estimation of Protein 2.1.4. Assessment of Chemical constituents Protein was analyzed by the amount of nitrogen available in The chemical constituents such as Phytochemical, antioxidant, the sample by Micro Kjedhal Method. Hundred gram of moisture, protein, fat, ash, crude fibre, calcium, sample was transferred into 250ml of digestion flash along phosphorus,pH and TSS etc., were assessed using standard with three grams of catalyst mixer and 10 ml of concentrated methods. sulpuric acid. The catalyst mixer consists of sodium or 2.1.5. Chemicals potassium sulphate and copper sulphate (5:1 ratio). The sample was digested until the solution become colourless. VOLUME-2, ISSUE-10, OCT-2015 COPYRIGHT © 2015 IJREST, ALL RIGHT RESERVED 19 INTERNATIONAL JOURNAL FOR RESEARCH IN EMERGING SCIENCE AND TECHNOLOGY, VOLUME-2, ISSUE-10, OCT-2015 E-ISSN: 2349-7610 The digested sample was placed in the distillation unit for colour. The titration was repeated to obtain concordant ammonia recovery. The solution was distilled and the values. The result was expressed as percentage. ammonia was collected in the receiver solution. The solution was titrated against the 0.1N hydrocholoic acid for the end 2.2.7. Estimation of Ph point, until the colour changes. The same procedure was The pH of the sample was estimated by the method of repeated to get the blank titre value and the nitrogen content of described by Hart and Fisher (1971). Ten grams of the sample the sample can be calculated. The nitrogen value multiplied was mixed well by stirring with 50 ml of distilled water using by factor 6.25 gives the crude protein content of the sample in glass rod and the pH of the suspension was determined in the per cent. pH Meter. 2.2.3. Estimation of Fat 2.2.8. Estimation of Ascorbic acid The lipid in the sample was extracted with petroleum ether Pipette out 5 ml of the working standard solution into a 100ml (60-80o) in soxplus apparatus for two hours. Then the solvent conical flask. Add 10ml of 4% oxalic acid and titrate against was evaporated and the remaining residue was weighed. The the dye (V1M1). End point is the appearance of pink colour fat content was expressed as percentage. which persists for a few minutes. The amount of dye consumed is equivalent to the amount of ascorbic acid. 2.2.4. Estimation of crude fibre Extract the sample (0.50 – 5g depending on the sample) in 4% The dried sample was taken in a beaker and 200 ml of 1.25 oxalic acid and make up to known volume (100ml) and percentage sulphuric acid was added and boiled for 30 centrifuge.
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